PLAN NO. 13
DAY 1: RECIPE
Roasted black cod with pickled mushrooms, cherry tomatoes, xo sauce, and scallion
Overview: Marinate the cod, pickle some mushrooms, cook the cod, and plate
Ingredients
Instructions
- Marinate the black cod. In a small pot, combine all of the ingredients except for the fish. Simmer for 5 minutes and transfer to a shallow dish to cool. Once the marinade has cooled, add the cod pieces, gently rolling in the marinade to coat evenly. Store in the fridge for at least 10 minutes, or up to 1 day.
- Pickle the mushrooms. In a large skillet, heat a thin layer of oil over medium-high heat. Season the mushrooms with salt and pepper and cook them for about 5 minutes, stirring occasionally. (Do this in two batches if your pan isn’t big enough. Don’t crowd the pan!) While the mushrooms cook, whisk together the remaining ingredients in a small bowl. When the mushrooms are browned and cooked through, add them to the bowl of pickling liquid. Stir to combine. Set aside for at least 10 minutes (so the flavors have time to blend), then taste for seasoning and adjust.
- Roast the black cod. Set the broiler on high, and place the top rack 1 foot below. Arrange the fish on a sheet pan lined with aluminum foil. Broil for 5 minutes, rotate the tray, spoon a little extra marinade over the fish, and broil for another 2 minutes or so, until the cod reaches an internal temperature of 140°F.
- Plate. Place a spoonful of the xo sauce on the plate, and top with the fish. Arrange the cherry tomatoes around the filets, and sprinkle with a little flakey salt. Spoon a few pickled mushrooms over the fish, along with a splash of pickling liquid. Finish with a scattering of scallions.
Tip
Originating in Hong Kong, XO is an umami-rich sauce made from dried shellfish, ham, garlic, and chilis. Pick some up at your local Asian grocery store, or make our vegan mushroom version.
To make curly scallions, slice your scallions thinly on a very steep bias (almost lengthwise). Submerge the scallions in ice water for 5 minutes, watch them curl up, then drain.
DAY 2: LEFTOVERS
XO fried rice with crispy fried egg and roasted peanuts
Overview: build your fried rice
Fried rice is the perfect vehicle for using up leftovers. Unearth your biggest frying pan or wok, and get it hot. Heat up a few tablespoons of neutral oil until slick and shiny. Start by frying your cooked rice until it’s a little bit crispy. Push the rice to one side, and add your aromatics (onion, garlic, and ginger), letting them soften up for a minute. Add any leftover veggies, or really anything else you have around, and mix everything together. Toss for another minute. Finish by mixing in a couple spoonfuls of xo sauce (soy sauce, fish sauce, shio koji, or even nuoc cham would also work great here).
Three important notes on technique: one, chop your veggies small. Big veggies take longer and mess up that speedy fried rice timing (and they conflict with the texture of the rice). Two, the rice takes longer than you think (which is why we do it first). Press it into a thin layer, and let it sit for a few minutes without moving, then flip it. Use plenty of oil. Three, crowding the pan is a gamekiller for fried rice. If you put too much rice in your wok, it’ll just get steamed. If you’re trying to make a lot, better to do it in two batches.
Fry some eggs until they get nice crispy edges, and top your rice. Garnish with plenty of scallions and chopped peanuts.
SHOPPING LIST
EXTRA RECIPES
Try our vegan mushroom riff on the incredibly delicious Cantonese XO sauce.
